Chow chow is a beloved old-fashioned relish that brings back memories of family dinners, canning days, and garden harvests. With its blend of cabbage, peppers, onions, and tangy vinegar sweetness, this Southern-inspired condiment adds bold flavor to everything it touches—whether it’s a barbecue sandwich, a plate of beans, or a simple cracker snack. In this recipe, you’ll discover how to prepare a homemade chow chow relish that is perfect for both immediate use and long-term storage.
Let’s dive into this vibrant and time-tested kitchen tradition.
Ingredients You’ll Need
This recipe relies on fresh vegetables, a touch of sugar, and vinegar to create a tangy, sweet-savory balance that defines chow chow relish.
Vegetable Base
- 1 small cabbage, chopped finely
- 6 to 8 green or red tomatoes, chopped
- 6 medium bell peppers, assorted colors, chopped
- 6 large onions, chopped
- 2 hot peppers, chopped (adjust to taste)
Pickling Mix
- 3 cups granulated sugar
- 5 cups white vinegar (5% acidity)
- ¼ cup salt or pickling salt
Step-by-Step Instructions
Making chow chow at home is easier than you think. It involves simple chopping, simmering, and—if desired—a basic water bath canning process.
Prepare the Vegetables
Start by washing and chopping all your vegetables: cabbage, tomatoes, bell peppers, onions, and hot peppers. The pieces should be uniform and fine, but not mushy—chop them by hand or use a food processor for quicker prep.
Combine and Mix
In a large stockpot, combine all chopped vegetables with the sugar, vinegar, and salt. Mix thoroughly until all ingredients are well incorporated.
Cook the Relish
Place the stockpot over high heat and bring the mixture to a rolling boil. Stir occasionally to ensure it doesn’t stick or scorch at the bottom.
Once it reaches a boil, reduce the heat to medium-low and simmer the mixture uncovered for 20 to 25 minutes, or until the vegetables reach your desired tenderness. Some prefer a bit of crunch, while others like their chow chow soft and jammy.
Canning for Long-Term Storage (Optional)
If you plan to preserve your chow chow:
- Sterilize pint-sized mason jars by boiling them or using a dishwasher with a sterilization setting.
- While the relish is still hot, ladle it into the hot, sterilized jars, leaving about ½ inch of headspace.
- Wipe the jar rims clean, apply the lids and bands, and tighten until just fingertip-tight.
- Process the filled jars in a boiling water bath for 20 minutes to ensure shelf stability.
Allow jars to cool completely on a towel-lined surface. You’ll hear the satisfying “pop” of sealing as they cool. Once sealed, store in a cool, dark pantry for up to 1 year.
For Immediate Use
If you don’t wish to can the relish, simply allow it to cool and store in clean jars or airtight containers. Keep refrigerated and use within 2 weeks.
Serving Suggestions
This chow chow relish is incredibly versatile and pairs beautifully with:
- Pulled pork sandwiches
- Grilled sausages or hot dogs
- Pinto beans or black-eyed peas
- Collard greens
- Potato salad mix-ins
- Crackers with cream cheese
- Burgers and fried chicken sandwiches
It also makes a great gift when canned in small mason jars and labeled with a rustic tag.
Flavor Customizations
Feel free to experiment with your own twist:
- Add mustard seeds or celery seeds for a more traditional relish profile.
- Include green beans or carrots, finely chopped, for extra crunch.
- Use apple cider vinegar for a slightly milder tang with deeper flavor.
- Add turmeric or mustard powder for a golden hue and earthy spice.
Tips for the Best Chow Chow
- Uniform chopping helps with texture consistency and makes the final relish more visually appealing.
- Taste before canning. If it needs more tang, add a splash of vinegar. Too sharp? Add a pinch more sugar.
- Use gloves when chopping hot peppers to prevent skin irritation.
- Simmer uncovered to allow the relish to thicken naturally as excess liquid evaporates.
- Don’t skip sterilizing jars if you’re planning to can. This is key to avoiding spoilage.
Frequently Asked Questions
What is chow chow relish made of?
Chow chow is made from a mix of chopped vegetables such as cabbage, tomatoes, peppers, onions, and hot peppers. It’s cooked in a vinegar and sugar base and seasoned with salt for a tangy, sweet, and slightly spicy flavor.
Is chow chow the same as piccalilli?
They are similar, but not the same. Chow chow is more common in Southern U.S. cuisine, while piccalilli has British origins. Both are vegetable relishes with vinegar and spices, but piccalilli often includes mustard and turmeric and has a different flavor profile.
Can I make this chow chow without sugar?
Yes, but the sugar not only adds sweetness but also helps preserve the relish. If reducing or eliminating sugar, plan to refrigerate and consume the chow chow quickly or use a sugar substitute suitable for canning, such as Stevia or monk fruit.
How long does homemade chow chow last?
When canned properly, chow chow can last up to a year in a cool pantry. Once opened or stored in the fridge without canning, it lasts 10 to 14 days.
What kind of vinegar should I use?
White distilled vinegar is the standard for this recipe due to its clear flavor and color. You can use apple cider vinegar for a more mellow taste, but ensure it still has 5% acidity for safe preservation.
Is this recipe spicy?
It has a gentle kick due to the two hot peppers, but it’s not overwhelmingly spicy. You can increase or decrease the heat depending on your taste preference.
This old-fashioned chow chow recipe delivers classic flavor, deep nostalgia, and satisfying crunch. Whether you enjoy it freshly chilled or tucked away for future meals, this vibrant relish is a must-have for Southern comfort food lovers. Get your jars ready—chow chow season is always in style.